Isolation of Natural Pigments

 

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  • Product Description
 

Synthetic food colorants are facing an uncertain future on the point of safety in use. This situation has prompted increased interest in the development of alternate food colorants . The application of Capsicum annum (Paprika ) and its oleoresin as a color additive frequently overlaps it’s use as a spice . The colouring matter of chilli is a mixture of carotenoids and the principle pigment being Capsanthin. In separation of color components of chilli, the powder was extracted with different solvents to obtain chilli extract and color value was determined and found to be 8613 Nesslar Unit. The pigment was isolated and it’s color value was determined. In case of Capsanthin crystals colour value was found to be 10216 Nesslar Unit. Turmeric extract is widely used both as a spice and a colorant to impart bright yellow to greenish yellow color .Turmeric extract was obtained from rhizomes of curcuma longa L. by extracting the powder with different solvents. In case of curcuma extract, the colouring matter is the curcumin.

Product Specifications
SKU :COC40555
AuthorChhaya Renge and Madhuri Sadafle
LanguageEnglish
BindingPaperback
Number of Pages80
Publishing Year2012-04-08T00:00:00.000
ISBN978-3659200687
Edition1 st
Book TypeOrganic chemistry
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-02-08 00:00:00
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